Air Fryer Bánh Mì Thịt Nướng
Craving this Vietnamese pork sandwich tonight? This Air Fryer Bánh Mì Thịt Nướng comes together with about 2 hours of hands-off marinating and just 8 minutes in the air fryer for that signature charred, caramelized finish.
Equipment
Ingredients
For the Lemongrass Pork:
- 1 lb pork shoulder sliced paper-thin
- 3 tbsp fresh lemongrass minced ultra-fine
- 4 cloves garlic minced
- 1 shallot minced
- 1.5 tbsp sweetened condensed milk
- 1 tbsp annatto oil
- 1 tbsp thick black soy sauce
- 1 tbsp fish sauce
- 1 tbsp honey
- 1 tsp toasted sesame oil
For Assembly:
- 2 Vietnamese individual baguettes
- 2 tbsp Kewpie mayonnaise
- ½ cup Đồ Chua pickling liquid thoroughly squeezed out
- 4 long English cucumber spears
- 1 small bunch fresh cilantro sprigs
- 2 tbsp Pate
Instructions
- Whisk together the minced lemongrass, garlic, shallot, condensed milk, annatto oil, black soy sauce, fish sauce, honey, and sesame oil in a bowl. Toss with the thinly sliced pork, cover, and marinate in the fridge for at least 2 hours.
- Preheat your air fryer to 390°F (199°C). Cook the pork strips in a single layer for 6 to 8 minutes, flipping halfway through, until edges are crisped and caramelized.
- Toast your baguettes at 350°F (175°C) for 3 to 5 minutes until paper-thin crisp, then slice open lengthwise.
- Swipe a layer of Kewpie mayo evenly along both inside walls of the warm bread and on the other side a similar amount of Pate.
- Layer the hot, sizzling lemongrass pork down the center of the baguette, pressing it gently into the crumb.
- Slide the long cucumber spears and squeezed julienned Đồ Chua right alongside the meat, and top with a heavy handful of fresh cilantro sprigs. Close, cut diagonally, and serve immediately!